As promised – Here it is folks, the crazy good rib eye steak with the out-of-this-world bacon on cream sauce that’s really simple to make! I felt like I was eating at a restaurant – even if I had to do the dishes afterwards.
First a little brag: I’ve been plateauing for 4 weeks on keto (lchf) but yesterday I had finally lost another kilo (2.2 pounds)!! I’ve been patient and not really freaking out about the plateau because I’ve felt my clothes getting looser and felt GREAT on keto so I just kept going. This morning I hadn’t gained it back so I think I’m breaking through the plateau! Damn this feels awesome – eating like a queen and losing weight! I have PCOS (insulin resistance is a part of PCOS) so my weight loss is slower than my husbands but I guess I just have to live with that.
Enough about me. Let’s get to the recipe shall we:
Cut up 3-4 slices of bacon and start frying it in butter (yeah I fry my bacon in butter, do you have a problem with that? I didn’t think so.) Don’t get greedy with the bacon because too much will make your sauce way too salty.
Throw in chopped mushrooms. I can’t really remember how much was used, it’s a small pan and the mushrooms were medium sized,so it looks like 5-7. You can use more or less if you like.
Prepare your steaks. We got some nicely marbled steaks and that’s pretty rare up here (have any of my readers figured out where I live? I´ll give you a hint: population around 300.000, snow, volcanoes, elves). I just used maldon salt and pepper. These are my husbands hands by the way, mine ain’t this hairy.
Heat olive oil on your pan until it’s hot and smoking. Throw your steaks in.
When your mushrooms and bacon look good pour heavy cream in the pan. The amount depends on how much sauce you need. You can also start out with a small amount and then just add cream until it’s right.
Now lower the heat and let it reduce, keep an eye on it an make sure it won’t boil over the pan. Stir once in a while.
Crack some black pepper into the sauce and add either 1/4 – 1/2 beef stock cube, or like I did – some beef stock powder. It’s better to put small amounts to begin with and just taste it until you feel it’s right. Also – be careful not to put too much because when the sauce reduces the flavor intensifies. It’s easy to make it over salted.
Mind your steaks. I’m not an expert in cooking steaks so I have my husband do them. We would have used the BBQ but there was a snow storm outside. He doesn’t time them but instead pokes them once in a while and just “feels” when their done. I don’t know how he does it, sorry. I´ll have him write a guest post on cooking steaks later.
As you can see the sauce has reduced quite a bit and is starting to look right. You can see it in the way it bubbles.
Okay, it looks done! Give it a last taste and see if it needs more flavor or if it’s too salty. If it is, add a little cream.
Let the meat rest while you set the table and then pour the juices into the sauce before you plate up. Here’s the final result with some steamed broccoli. I can’t even begin to tell you how good it was. The steak was caramelized on the outside but perfectly medium rare on the inside. The sauce was DIVINE and went great together with the meat and broccoli. This was a total winner even if I could only eat half of it (what the hell keto?).
I know some keto dieters are taking their first steps in cooking so here are some pro tips: You can use the sauce with other meat as well. If you’re having chicken just replace the beef stock powder (or cube) with chicken stock powder, or pork if you’re having pork etc. You can also add some sort of cheese to the sauce, it´ll help thicken it and add to the flavor. Just be careful that it won’t get too salty. It’s already a little salty from the bacon so cheese might push it over the edge. If it happens you can add more cream to try and salvage it. You can also use other spices, get creative 🙂
Nutrition (for the whole 7 ounce steak, sauce and broccoli even if I only ate half): Calories – 1298, Net carbs – 7, fat – 49, protein – 53